Thanks for the report, Rosemary. I'll try to do in muffin top pan this weekend. Did you make a full pan (6)? If so, did you double or triple the recipe? I cut either 3 or 4 "muffins" from a single recipe, 3 seems to be best for sturdiness. I guess I answered my own question, I'll double the recipe to do in muffin top pan.

Thanks for the report, Rosemary. I'll try to do in muffin top pan this weekend. Did you make a full pan (6)? If so, did you double or triple the recipe? I cut either 3 or 4 "muffins" from a single recipe, 3 seems to be best for sturdiness. I guess I answered my own question, I'll double the recipe to do in muffin top pan.

I did double the recipe and got 4 muffins. I'm still trying to make "thickness" adjustments by how full I fill each cup. My next round of baking, today I hope, I plan to fill each cup half or two thirds full. For what I want to make, homemade, frozen egg McMuffins, it seems easier to bake thinner muffins than thick ones and slice them down to size.

Hi Rosemary. I used 1/2 cup of the big batch, 2 eggs, and 1/2 cup of cashew milk.
I was able to get 6 muffins in my muffin top pan.
And I made last night just what you suggested, a couple of mcmuffins.
My DH and brother-in-law will (or have by now) enjoy them on their way to go fishing.

I have two left over, so I'll have something for myself today.

I have to say, it's a toss-up between the convenience of getting 6 perfect rounds, but not having the texture of the microwaved pieces. The texture of these are much less like bread, but for this application I was delighted.
Thanks for the idea!

Hi Rosemary. I used 1/2 cup of the big batch, 2 eggs, and 1/2 cup of cashew milk.
I was able to get 6 muffins in my muffin top pan.
And I made last night just what you suggested, a couple of mcmuffins.
My DH and brother-in-law will (or have by now) enjoy them on their way to go fishing.

I have two left over, so I'll have something for myself today.

I have to say, it's a toss-up between the convenience of getting 6 perfect rounds, but not having the texture of the microwaved pieces. The texture of these are much less like bread, but for this application I was delighted.
Thanks for the idea!

I had one for breakfast too. I used 2 full muffin tops. Each was a little too thick but if I split one it would have been a bit too thin. I'm going to try to not fill the cups quite so full and see if I can come out with just the right thickness. I want a muffin with the sturdiness to be eaten with one hand if necessary. Genuine English muffins have a "stretchy chew" that holds them together. I'm going to stop toasting theses muffin muffins, it makes them too dry and . . . I've set off the smoke alarm twice with my toaster, but we won't go there.

I made them today and am very happy with the results! I doubled the recipe but when adding the egg whites I had just a little left in the container so I dumped it in, then batter was too loose so I added another 2 Tb of dry mix. I also put in garlic powder and Italian seasoning, I plan to use for burgers.

Just had a burger for dinner, yum! The bun was very good, very sturdy. I didn't need to toast it. I will definitely use these for burgers and sandwiches but still do in the microwave when I want it as an English muffin sub that I will toast. And I'll make in my sandwich keeper container for more bread shaped slices for sandwiches like toasted cheese. I love this recipe, so easy and adaptable to many uses. Ouiz, I'm so happy you shared this one with us.

I have tried this recipe several times and they always come out really dry - almost like Styrofoam. I've added oil and messed with the amount of egg whites/eggs. Maybe I'm nuking too long? Any suggestions?
Yours look really good Tweaker. How do you make yours?

I have tried this recipe several times and they always come out really dry - almost like Styrofoam. I've added oil and messed with the amount of egg whites/eggs. Maybe I'm nuking too long? Any suggestions?
Yours look really good Tweaker. How do you make yours?

I make a large batch of the dry mix so I always have it on hand. For those I made in the muffin top pan I used 12 Tb each dry mix and egg whites, 1/2 tsp extra baking powder, a good splash of heavy cream and 1/3 cup almond milk. As I said above I had a little egg white left in the carton that I dumped in, probably no more than a tablespoon. I baked them in the oven at 350 for about 30 minutes, started checking at 20 minutes and kept a close eye on them till golden.

If yours are too dry in the microwave try adding more liquid. I hope you can come up with the right combination for you, these are really handy to have on hand. What is the wattage of your microwave?

I make a large batch of the dry mix so I always have it on hand. For those I made in the muffin top pan I used 12 Tb each dry mix and egg whites, 1/2 tsp extra baking powder, a good splash of heavy cream and 1/3 cup almond milk. As I said above I had a little egg white left in the carton that I dumped in, probably no more than a tablespoon. I baked them in the oven at 350 for about 30 minutes, started checking at 20 minutes and kept a close eye on them till golden.

How many muffin tops can you make with your pan? Mine only has cups for 6. I'm thinking of buying another one and making them ahead and freezing them. Has anyone tried freezing and thawing them? For the breakfast muffins, I didn't toast them I just warmed them a bit in the microwave and they held the sandwich together through the last bite. Toasted they are wonderful along side soup, salad or even breakfast eggs and bacon.

Susie - I would still try the additional liquid and cut the cooking time, you can always check and cook in increments. I do that a lot in the microwave, they seem to cook differently from batch to batch. I am very pleased with the ones I cooked in the oven and will probably do them in the oven when I want them for sandwiches and burgers. I'll continue with the microwave when I want to toast them like an English muffin.

I made them today and am very happy with the results! I doubled the recipe but when adding the egg whites I had just a little left in the container so I dumped it in, then batter was too loose so I added another 2 Tb of dry mix. I also put in garlic powder and Italian seasoning, I plan to use for burgers.

oops, just saw the details above...thanks for spelling it out. I will definitely try the oven method
they look beautiful BTW.

hi Janie! I've missed you! I don't think it was me that cut up a silicone muffin pan. I just nuke my whole round loaf and keep it in the fridge and slice off pieces to toast as an english muffin. Works great and the loaf keeps well.

I'd like to try these again, but want to make sure I have the right amounts of everything. I don't want to go through the whole thread, so Tweaker, can you spell out your dry ingredients or have you stuck with the original recipe on page 1 of this thread?

hi Janie! I've missed you! I don't think it was me that cut up a silicone muffin pan. I just nuke my whole round loaf and keep it in the fridge and slice off pieces to toast as an english muffin. Works great and the loaf keeps well.

Last I read you were looking for the correct size, glass cylinder to bake your loaf in. I might have missed reading what you found and are using. The best I've found is the glass insert for a French coffee press.

Hi Rosemary--again, not me. I have a couple of cylindrical containers that I use--and feel lucky to have them, as the Glad company seems not to make them anymore. Another excellent and affordable cylindrical container is a beaker. They sell them on Amazon.

I'd like to try these again, but want to make sure I have the right amounts of everything. I don't want to go through the whole thread, so Tweaker, can you spell out your dry ingredients or have you stuck with the original recipe on page 1 of this thread?

thanks!

Susie - funny you asked, I just made another batch today. I make up the large batch of dry mix, usually doubled, to have on hand. To make the six muffin tops here's what I use: In a two cup glass measuring cup I put:
16-20 Tb dry mix
1 tsp baking powder
Salt or any spices you like
12 Tb egg whites
10 Tb almond milk
Splash of heavy cream
Mix thoroughly and put in muffin top pan, I use a bit over 1/4 cup per muffin.
Bake at 350 for 20 minutes, check and bake an additional 5-10 minutes if necessary, 5 minutes at a time. I let them cool and cut each in half for burgers and sandwiches. I still use the original way in the microwave if I want an English muffin for breakfast.

I want to mention that I start with 12 Tb of the dry mix and add 1 Tb at a time, mixed thoroughly, to get the consistency I need. It varies because I'll add a little extra egg white or almond milk if the containers are almost empty.

I hope you try them this way, I think you'll like them. They just look more like a hamburger bun or sandwich roll than doing them in the micro because they brown up nicely. You'll still want to use microwave for English muffins.